Twice-Cooked Lamb in Tail-Fat with Fried Bread

Qormeh is traditionally made with sheep-tail fat, rendered in large quantities during the cold winters of northern Khorasan. The meat is wrapped and hung from the ceiling of the coldest room in the house. It is then refried and used as needed. School kids of this region also often take some of it to school with them as a snack or for lunch. I adapted this recipe from one by Farah Banu Mozafar, the grandma of my friend Saeed Jahed, in Bojnurd.